When the going gets tough, the son and I retreat behind a mound of yoghurt and rice.
This is our all- time comfort food and I am a living example of how it is the best cure for acidity, having been known to eat it non-stop for weeks when my digestive system is miserable.
I can’t think of anything more healthy for the system and feel pity for the husband who will not touch natural yoghurt but has no problems scoffing the fake coloured stuff that you get in supermarkets!
Here is the recipe for a dish that is literally ready in minutes provided you have some stale rice at home. We tend to mix it with Dal or a vegetable on the side, but it can be eaten plain accompanied by exciting pickles. I hope you enjoy it as much as we do.
Thayir Sadam (yoghurt and rice) recipe – our style!
A delicious dish of yoghurt and rice with mustard seeds. Heaven on a plate.
- 250g cooked rice (preferrably made the day before you cook)
- 1 green chilli (whole or de-seeded and cut into small pieces)
- 10 heaped tbs. plain yoghurt (add more or less depending on the consistency you like)
- 2 tbs. mustard seeds
- 2 tbs. milk (again, add more or less depending on the consistency you like)
- 1 tbs. sunflower oil
- Salt to taste
- Coriander to garnish
Yoghurt and rice tastes best with stale rice. But you can also make it with fresh rice, in which case it has to be cooked separately beforehand.
|Heat up the oil in a pan and add in the mustard seeds. |
|When they start to sizzle, add in the whole chilli or chilli pieces. |
|Add in the rice, stir for a bit and then add in the yoghurt and salt. |
|Add in the milk and stir for a minute or two. |
|Garnish with coriander and serve hot. |